Category Archives: Text

Make Radio Fun Again

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Bulletin…bulletin…we have a bulletin…Bulletin…bulletin…we have a bulletin…

I always say we’re not here for a long time – we’re here for a good time! And now you know why…

Our syndicated radio deal with Westwood One officially ends in early 2017. They decided not to renew and I completely agree with that decision. I truly believe this is the best move for all involved. It was only a matter of time, and there are no hard feelings.

When I was offered this shot at attempting to “change talk radio”, I couldn’t resist. However, I quickly realized talk radio is not ready to be “unhinged”.

Still, I don’t regret the risk. I met some good people at Westwood One, we picked up new listeners from across this great nation of Murica, and I realized what has always driven me in this business was missing: the spirit of JUST HAVIN’ FUN. It’s time for me to get back to that.

We plan to honor our agreement and continue on the air until it’s officially over – or until they literally pull the plug.

I have no idea what the future holds, but I’m as pumped as ever to create content for the people of earth.

Please do not tell my radio pals Buzz, Gino or Hectorrrrrr…. they will be scared.

I’m Jonathon Brandmeier and I approve this message.

#MakeRadioFunAgain

 

Buzz’s key lime pie

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Newsman/Bluesman Buzz Kilman’s famous key lime pie, winner of Michael Jordan’s Steak House Cake Playoffs!

Kilman’s Key Lime Pie Recipe

Ingredients:

4 large or extra large egg yolks

1 14oz can sweetened condensed milk

1/2 cup fresh key lime juice (appx 12 key limes) or Nellie & Joe’s Famous Keylime Juice (available locally, regular limes  or lime juice should not be used)

9 inch graham cracker pie crust

Directions:

Use electric mixer to beat egg yolks until they are thick and turn a light yellow, don’t over mix.

Add sweetened condensed milk. Turn speed to low and mix in half the lime juice. When thoroughly blended, mix in remaining half of lime juice.

Pour ingredients in the pie shell and bake for 10 minutes at 350F and then refrigerate. Best served cold. Whip cream topping is optional and delicious.